Thanks Bob, but even at 8 something plus shipping the 2 jars I ordered, it's still cheaper for me than the hour and 20-30 minutes of highway driving to get to Bova from here. Next time I'm in the neighborhood though..........

Wow, 18" That's really impressive. Guess you're getting that deck oven nailed for NY. Any shots of making it / launching it? I have enough trouble with 14", can't even picture a beast like that flying off a peel.

Dubbed "Smokey and the Bandit" this pizza my last today. It features smoked ham, linguica, bacon, smoked mozz, fresh mozz, calabrian oil, along with home-grown basil and tomatoes. Bake time 3:45 in the Mighty Blodgett for this 18" NY style pie. My son just came home following a 3-hour drive from college with a bunch of buddies. Hungry kids everywhere, pizza anyone?

Made five pizzas: Cheese, margherita w/calabrian chili, pepperoni and mushroom, salami and sausage, and Smokey and the Bandit. Favorite amongst the kids was the calabrian chili margherita--good eye Deb. We'll definitely will have to add this to our proposed menu . . . now I just have to think of a catchy name . . . !

My gosh, those 10 kids just hopped in the car are headed back to school, there isn't a morsel left. Those weren't taste testers, they were locust! Wiped-out all five, 18" pizzas, and one of Maria's exquisite coconut cream pies!! Didn't get much information other than that they were at least edible and they liked the "chili one". Spent $250 on groceries yesterday and get to go shopping again tomorrow LOL!

BTW, Craig, the sausage modification recipe you provided in another thread was outstandingly good! Definitely keeping this one!! Thank you for sharing sir!!